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Posts Tagged ‘vegetarian’

Zesty Tomato Quinoa

18 May

There is no doubt that quinoa is on trend right now in the food world.  The united nations has even deemed 2013 as the “year or quinoa”.  Not just because it’s popular though, but because it is considered to be one of natures most perfect foods.  It contains both protein and fiber and can grow in a wild variety of climates.  My family wasn’t too big on trying quinoa though…..it’s sort of the same reaction they had when I started subbing in brown rice instead of white.  I started experimenting with adding flavor to quinoa by cooking it in various juices.  Pineapple juice is my sons favorite, but this bold tomato version might be taking over!  It was all of the familiar flavors of our favorite pasta dishes and all of the health benefits of quinoa!

 

Zesty Tomato Quinoa

  • 2 tablespoon olive oil
  • 2 cloves garlic, fresh grated
  • 1 1/4 cup vegetable juice (I used V8)
  • 1 1/4 cup vegetable broth, low sodium
  • 1 cup quinoa, rinsed
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon black pepper, fresh cracked
  • 1/2 teaspoon kosher salt, optional
  • 1/2 cup white wine

In a medium sauce pan, saute garlic and oil over medium heat for 1 to 2 minutes. Take care not to brown the garlic. Add vegetable juice, broth, quinoa, vinegar, salt, pepper and white wine. Stir until combined well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally until quinoa is cooked (little white “tails” form) and all liquid is absorbed, about 20 to 25 minutes. Remove from heat, fluff with fork and dig in.

 
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Posted in Baby Food, Sides

 

Asparagus,Tomato and Feta Penne

16 May

Looking for something speedy for dinner?  This delicious pasta dish is light, colorful and works great as side dish or main course.  Asparagus is in season and it’s time to take advantage of the tender green stalks.  When shopping for asparagus, look for stalks that are firm, bright green and have a purplish tint to the tips.  There should never be signs of shriveling or mushiness.  To store your asparagus, while it is still in the rubber band, cut 1/2 to 1 inch off of the bottoms and place them in a coffee mug.  Add 1 inch of cold water and store them in your refrigerator.  Your asparagus will last almost twice as long!

 

Asparagus, Tomato and Feta Penne

  • 8 ounces penne pasta (with water and salt for cooking)
  • 2 tablespoons olive oil
  • 1 cup asparagus, fresh, 2 inch bias cut
  • 2 cloves garlic, fresh minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup white wine, I used chardonnay
  • 1 cup grape tomatoes, quartered
  • 1/2 cup feta, crumbled

Directions:

Prepare pasta according to package directions. (drain and set aside when finished cooking)

Meanwhile, in large sauté pan, heat olive oil over medium high heat until shimmering.  Add asparagus, salt and pepper.  Sauté for 3 minutes, stirring constantly.  reduce heat to medium and add garlic.  keep sautéing for an additional minute.  Deglaze the pan by pouring in the white wine and being sure to scrape any bits off of the bottom of the pan.  Let wine reduce by half.  Add tomatoes and pasta to pan and gently toss until combined.  Sprinkle with feta cheese and enjoy!

 
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Posted in Pasta, Sides

 

Whole Wheat Coconut Banana Bread

04 May

What a delicious way to spend a morning!  My son and I whipped up a batch of our favorite breakfast treat, Coconut Banana Bread.  This recipe is adapted from my great grandmothers banana bread and is just as good with our without the coconut or you could sub in chopped walnuts if you like.  I have adapted this recipe from the original to make it with whole wheat flour and removed all dairy and eggs.  (if you prefer butter , use the same amount as the coconut oil and if you don’t have flax, you can use 2 eggs, just omit the water) After weeks of recipe testing for ourselves, friends and family, I think we finally got it right!

 

 

 

Whole Wheat Coconut Banana Bread

  • 3 large extra ripe bananas, mashed with a fork until only small lumps remain
  • 1/2 cup coconut oil
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar,
  • 3 tablespoons flax, ground
  • 5 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1 1/2 cups coconut flakes

Directions:

Preheat oven to 350.  In a small cup or bowl combine the ground flax seed, water, and vanilla extract.  Set aside.  In mixer bowl, whip together coconut oil and sugar until evenly combine and mixture gets a slightly whipped look.  (it won’t be as airy as butter)  Add flax mixture and whip on medium high speed for one minute.  In medium bowl, combine flour, baking powder and soda, and salt.  Whisk together until all lumps are removed.  Add 1/3 of flour mixture to mixer bowl and mix on low speed.  Add 1/3 of banana mixture and continue mixing.  Repeat until all flour and banana mixture is used.  Add coconut and mix just until combined.   Pour mixture into 2 greased and floured bread loaf pans.  Bake at  350 for 35-45 minutes or until bread is fully set on top and cake tester comes out clean.  Remove from oven and let rest in the pan for 10 minutes.  Remove the bread from the pans and continue cooking on wire rack.  Enjoy!

 
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Posted in Breakfast, Snacks

 

Warm Baked Goat Cheese with Spring Greens, Balsamic and Dried Cherries

28 Mar

With Easter just around the corner, my family was recently assigned the dishes to bring for dinner.  This year, I was excited to learn to that I am responsible for the salad course and I already know what I am bringing.   This recipe for Warm Baked Goat Cheese Salad is perfect.  It’s great for special occasions all year around, especially for those days when you are craving a summer salad, but your thermometer tells you it’s still below freezing outside.  The warm, tangy cheese with the deliciously light and crispy coating are a perfect contrast to the sweet, chewy cherries and the fresh, cool baby greens.  When serving this for a crowd, the cheese rounds can be marinated and breaded ahead of time and stored in the fridge or freezer until you are ready to bake them.  Then, just pop the sheet tray in the oven, wait 15 minutes and you have one impressive and easy salad.

Warm Baked Goat Cheese with Spring Greens, Balsamic and Dried Cherries

* 1 ½ cups olive oil

* 2 tablespoon minced garlic, fresh

* 2 tablespoons fresh rosemary, chopped

* 1/2 teaspoon crushed red pepper flakes

* 1 teaspoon fresh oregano, chopped

* 8 ounces log-style goat cheese

* 1 cup panko bread crumbs, plain

* ½ teaspoon kosher salt

* ½ teaspoon black pepper, fresh cracked

* ¼ cup parsley, fresh chopped

* 2-4 cups spring mix, or any colorful blend of tender lettuces

* 1/3 cup balsamic glaze, I used Gia Russa brand

* 1/3 cup olive oil

* ½ cup dried cherries

Directions:

In a medium size mixing bowl, whisk together olive oil, garlic, rosemary, red pepper, oregano, salt and pepper.  Set aside.  Using a sharp knife, divide the log of goat cheese into 8-1 ounce sections.  Lay gently in the oil mixture and let marinade in the refrigerator for at least 1 hour or up to 8 hours.  In a small bowl, combine the panko breadcrumbs, kosher salt, pepper, and parsley.  Remove the cheese from the oil and dredge each piece, one at a time, in the bread crumb mixture, being sure to cover all sides.  Place on a sheet pan and chill for 30 minutes.  Preheat oven to 375.  Bake cheese for 15-20 minutes, or just until the crumb mixture turns a light golden brown.  While the cheese is baking, set out the salad plate and place ½ to 1 cup of mixed greens on each one.  Remove the cheese from the oven and add it to the plate.  Drizzle each salad with a little over one tablespoon of olive oil and balsamic glaze.  Sprinkle with dried cherries and Enjoy!

Serves 4

***Also, I have recently been making this salad and using the goat cheese marinade in place of the olive oil to dress the salads with.  It is delicious too! (note added 3/28/13)

 
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Posted in Appetizers, Sides

 

Fried Parmesan Truffle Red Potatoes

10 Jan

Here is a delicious way to liven up dinner tonight or a fantastic brunch this weekend!  Everyone is familiar with fried potatoes and seasoned salt, but if you are looking for something that is a little bit more sophisticated, try these Fried Parmesan Truffle Red Potatoes.  They are classic enough that they won’t intimidate anyone with a bunch of strange ingredients, but they are unique enough that everyone will be wishing you had made more!

 

Fried Parmesan Truffle Red Potatoes

  • 2 Tbsp olive oil
  • 1 lb red skin potatoes, cut into wedges (can use left over baked, or precut ones from dairy/egg section)
  • 2 cloves garlic, finely minced
  • 1 tbsp white truffle oil (can find in specialty grocery stores or a lot of times in the food section at TJ Maxx)
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup parsley, chopped

 

Place olive oil in frying pan and heat over medium high heat until shimmering.  Add potatoes to the pan and fry, turning potatoes as needed, until well browned, tender and cooked through.  (about 10 minutes)  Add garlic, salt and pepper to the pan.  Continue  to fry for 1-2 minutes.  Remove the pan from heat and add truffle oil, parmesan and parsley to the pan.  Toss until evenly combined.  Enjoy!

Serves 4

 
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Posted in Sides

 

Balsamic & Dijon Roasted Brussel Sprouts

27 Nov

These are so wonderful!  The crispy outer leaves and the sweetness of the centers will make these once dreaded vegetables the talk of your next dinner.  I can’t believe that I ever used to steam or (gasp) boil these delicious little spheres of goodness!  I wanted to compliment their sweetness by using the balsamic vinegar and then added some zip with a country style Dijon mustard and fresh garlic.   I hope you enjoy them as much as I do!

 

 

 

Balsamic & Dijon Roasted Brussel Sprouts

  • 12 oz brussel sprouts, cleaned, bottom stems trimmed and quartered.  (or halved is using small ones)
  • 1 Tbsp country style Dijon mustard
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp garlic, fresh, minced or grated
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Directions:

Preheat oven to 400 degrees.  Place brussel sprouts in medium sized mixing bowl.  Set aside.  In small bowl, whisk together mustard, vinegar, garlic, olive oil, salt and pepper.  Pour mixture over brussel sprouts and gently toss until evenly coated.  Place brussel sprouts in a greased oven safe pan in a single layer.  (The less they touch, the more edges that can turn deliciously brown and crispy)  Bake for 25-35 minutes or until the sprouts begin to turn golden in color and the thin outer leaves start to turn a rich shade of brown and crisp.  Remove from the oven and enjoy!

 
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Posted in Sides

 

Pumpkin Pie Martini

21 Nov

Alright, so this Turkey (or any) day recipe is just for the adults.  This is something I stumbled across a few weeks ago at a local restaurant and have been itching to try and make something similar ever since!  The best part about having this after your big dinner is that it has all of the deliciousness of pumpkin pie, only a fraction of the dishes, and none of the slaving over a hot stove.  Now that’s my kind of dessert!

So, after you have worked all day, mix up a few of these for you and yourself your loved ones,  kick up your heels and relax!

Pumpkin Pie Martinis for 2

  • 2 ounce vanilla vodka
  • 3 ounces white chocolate cream liqueur
  • 1 ounce half and half or heavy cream
  • 1 Tbsp canned pumpkin pie filling
  • 3 ounces pumpkin spice coffee creamer, regular or sugar free
  • pumpkin pie spice
  • graham cracker crumbs, premade or made yourself (I find the premade are more uniform)
  • maple syrup or honey
  • Whipped cream, for garnish

Directions

Place graham crackers on salad plate or in shallow wide rimmed bowl.  Pour a small amount of maple syrup onto another plate.  Place glass, rim side down into the maple syrup.  Next, place the glass, rim side down into the graham cracker crumbs, being sure that the glass is evenly coated.  Set aside.

Fill drink shaker half full of ice add all all liquors, pumpkin pie filling, half and half, and pumpkin creamer.  Shake vigorously until well combined.  Strain into prepared glasses.  Sprinkle with pumpkin pie spice and top with whipped cream if desired.  Enjoy!

Serves 2

 
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Posted in Beverages

 

Stuffin’ Muffins

20 Nov

Many people are looking for ways to make serving a crowd easier and have discovered that making stuffing in muffin tins helps with portion control.  I find that these little muffins work great because they can be baked in the amount of time that the turkey is resting before it is carved.  Plus, they look so darn cute on the plate!

 

 

Stuffin’ Muffins

  • 1 – 6oz box of chicken or turkey stuffing mix with seasoning and herb packet
  • 1 and 1/2 cups water, boiling
  • 2  tbsp olive oil
  • 1 cup celery, diced small
  • 1 cup onion, diced small
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 fresh chopped rosemary
  • 1 cup dried cranberries, optional
  • 1 – 8.5 oz box of corn muffin mix, I used Jiffy
  • 1 tsp baking powder
  • 1 Tsbp poultry seasoning
  • 2 eggs
  • 1/2 cup milk

Directions:

Preheat oven to 400 degrees.

In large bowl, combine stuffing mix and boiling water.  Stir until well mixed.  Set aside.

In saute pan over medium heat, sweat oil, onions, celery, salt and pepper until translucent and tender.  Remove the pan from the heat and stir in the fresh rosemary.  Let cool to room temperature.  Pour over the stuffing mixture.  Add dried cranberries and stir gently until combined.

In small bowl, combine muffin mix, poultry seasoning, 1 tsp baking powder, milk and eggs.  Stir together until batter is well combined, but still slightly lumpy.  Pour over stuffing mixture and stir together until mixture appears to be uniform and evenly combined.

Scoop mixture into lined muffin tins (or unlined if you prefer crispy stuffing) filling them 3/4 of the way full.  Bake for 20-25 minutes, or until tops of the muffins are golden brown.  Enjoy!

Makes 12-18 muffins, depending on size

 
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Posted in Sides

 

Pumpkin Soup with Bacon and Gorgonzola

20 Nov

Here is a quick and easy recipe for a savory pumpkin soup that can be made with either canned pumpkin puree or your own home roasted pumpkins.  If you are making your own puree, be sure to use the small sweet pumpkins and not the large, woody, kind that everyone carves up over Halloween.  I will be using the premade puree this year because I simply don’t have the time!  Also, to save on time the day of the dinner, this soup can be made a few days ahead of time, then you just have to crisp the bacon right before serving (or you could cheat and warm and crumble the precooked bacon).  This uniquely flavored pumpkin soup is sure to bring a gourmet touch to any holiday gathering!

Pumpkin Soup with Bacon and Gorgonzola

  • 1/2 cup brandy
  • 1 – 15oz can pumpkin puree, not pumpkin pie filling
  • 1 cup unsweetened applesauce
  • 4 cups (32 oz) chicken or vegetable broth
  • 2 Tablespoons dark brown sugar
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 2 tsp thyme, fresh, chopped
  • 1/2 tsp nutmeg
  • 1/4 cup heavy cream
  • 2 ounces bacon, pre-cooked and crumbled
  • 4 ounces Gorgonzola cheese, crumbled

Directions:

In soup pot over medium heat, bring brandy to a boil and reduce by 2/3.  Add pumpkin puree, applesauce, chicken broth, salt, pepper, cloves, ginger, nutmeg, and thyme and brown sugar.  Whisk together until well combined.  Let simmer for 20-30 minutes so that the flavors can blend together.  Whisk in the heavy cream right before service.  Top each bowl with 1 tbsp of each the crumbled bacon and Gorgonzola cheese.  Enjoy!

Serves 8 (1 cup portions)

 
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Posted in Soups

 

Port Wine Cranberry Sauce with Rosemary and Dried Cherries

18 Nov

In my house, I like to keep Thanksgiving preparations as easy as possible.  My way of doing that is to plan ahead and prepare as much as possible ahead of time!  This cranberry sauce can be made up to 1 week ahead of time and either heated or brought to room temperature before serving.  I love using port wine for sauces, but if you are looking for a substitute for the alcohol, pomegranate juice would be good choice.  Of course, this delicious sauce can be used for so much for than your Thanksgiving turkey, it’s also a delicious sauce to serve warm over pork or chicken.  I find that it’s also delicious right out the fridge on a spoon!  Enjoy!

 

Port Wine Cranberry Sauce with Rosemary and Dried Cherries

  • 1.5 Tbsp olive oil
  • 1 large yellow onion, about 1.5 cups, diced small
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 bottle (750ml) of good quality port wine, I used a zinfandel port
  • 2 pounds cranberries, fresh or frozen
  • 1.5 cups dried cherries
  • 2.5 cups sugar
  • 1/4 cup rosemary, fresh, chopped

Directions:

In large sauce pan over medium heat, add olive oil and onions.  Cook the onions until they translucent and beginning to caramelize, about 10 minutes.  Season with salt and pepper.  Continue caramelizing the onions for another 10 minutes.  Turn heat to high and deglaze the pan with 1 cup of the port wine, being sure to get any brown bits off of the bottom of the pan.  Add remaining port and bring to a gentle boil.  Reduce by half.  Add cranberries and cherries and cook over medium/low heat until cranberries begin to open, about 20 minutes.  Stir occasionally.  Add sugar and stir until dissolved.  Simmer over low heat for another 10 minutes.  Remove the pan from the heat and add the fresh chopped rosemary.  Enjoy!

Serves 16

 

 
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Posted in Sauces

 
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